Archive for the ‘English’ Category
Stinking Bishop
April 22nd, 2013 Posted 12:07 am
Made famous by the Wallace and Gromit film “Curse of the Were-rabbit”, this is one of, sadly, few English washed rind cheeses. The practice of washing cheeses was developed by monks, which, when king Henry VIII wiped out the monasteries, also died out.
Stinking Bishop
Washing cheeses enriches the flavour and has the side effect of making the cheese very smelly. (Epoisses, possibly being the most notable. Washed in brandy and banned on the Paris metro because of the resultant pungent aroma.)
Stinking Bishop cheese is washed in perry (pear cider) made from Stinking Bishop pears, the colloquial name for the Moorcroft variety. This pear was apparently grown by a Mr. Bishop, who, by some accounts, was not a particularly pleasant character.
All this aside, does it actually live up to its name? Well, yes and no. Most washed cheeses are smelly, and this is no exception, but it isn’t as overpowering as the name suggests. Even a ripe Camembert would beat it in it’s nostril assailing quality. That said, you probably wouldn’t want to sit in the car with one of these in the picnic hamper, on a hot summer day without the windows open.
Like most washed cheeses, the rind is sticky, with a pale pink/orange colouration. The texture is gooey, but has a slight “bounce” to it. The flavour is actually quite mild. Smooth and creamy with a slightly bitter after taste. It’s pleasant enough, but nothing special.
The main appeal of this cheese is the kudos of having tried it or serving it up to friends on the cheese board.
Reviewed by Nick & Olympia, 2011.
(3/5)
Posted in 3 Stars - Good, Cow's milk, English, Soft, Washed
Shropshire Blue
April 2nd, 2013 Posted 4:52 pm
Despite its name, Shropshire Blue was invented in Inverness, and according to our sources, no Shropshire Blue is actually made in Shropshire. 8OColoured with annatto, this cheese has a wonderful golden orange colour with starkly contrasting blue/green veins.
 Shropshire Blue It is based on the Stilton recipe and, other than its colour, is very similar in appearance and texture. Hard and crumbly with a gnarled greyish rind. The smell is similar too, though there are overtones of caramel. This characteristic also comes through in the flavour, which is again similar, but not as strong and acidic as Stilton. It has a very “blue” flavour, yet it is smooth and creamy with none of that aggressive Stilton “bite”. All in all a very pleasant cheese and well work seeking out. It’s not too difficult to find and can be found in some supermarkets. It keeps well, so the quality seems to be fairly consistent. |
Reviewed by Nick & Olympia 2010
(4/5)
Posted in 4 Stars - Very Good, Blue, Cow's milk, English, Hard
Cornish Blue
February 17th, 2013 Posted 4:13 pm
It looks like a blue cheese that would knock your socks off. A gnarled, rank looking grey/straw coloured rind hiding an equally, rank and “old” looking patchy cream, brown and blue pate. Strong looking blue moulds gather around the regular holes that have been punched through the cheese specifically for this purpose.
 Cornish Blue But, looks can be deceptive in the world of cheese, and this is definitely a case of don’t judge a book by its cliché. It is beautifully creamy, with a very mild Stilton like flavour. If Stilton had a soft southern cousin, this would be it. If, Stilton scares you because of its pungency or acidity, then this would make a good substitute. |
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia, 2011
(3/5)
Posted in 3 Stars - Good, Blue, Cow's milk, English, Hard
Norfolk White Lady
August 19th, 2012 Posted 6:48 pm
With its sticky, goopy, pale ivory paste and dusty white rind, this looks very much like a traditional French Camembert.
 Norfolk White Lady Indeed, the the similarities go beyond, the visual. Taste wise, it has a very strong Camembert like flavour, with one major distinction, the presence of a slight goatiness that gives away its origins as a sheep’s cheese. Another difference is its lack of the unmistakable Camembert “knock you over when you open the fridge door” smell. Instead, there is little smell, with only a slight hint of ammonia from the rind. |
Purchased from Bakers and Larners, Holt.
Reviewed by Nick & Olympia, 2012.
(4/5)
Posted in 4 Stars - Very Good, English, Sheep's milk, Soft
Sussex Scrumpy
June 17th, 2012 Posted 5:42 pm
A very appealing looking cheese, but the first thing that hits you is its wonderful smell. Garlic, herbs and cider are added to the curd rather than mashed in and re-formed like many flavour added cheeses.
 Sussex Scrumpy Its paste is soft and somewhat sticky with bits of herb scattered throughout the pale yellow. A very pleasant cheese, with good strong Cheddary flavour enhanced by the herbs and garlic… …but, where’s the cider? Its name indicates that there should be the presence of cider, maybe apples, or perhaps a hint of fruitiness or alcohol, but there is none, which is disappointing. None the less, it is still a very enjoyable and interesting addition to any cheese board. |
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia, 2012.
(3/5)
Posted in 3 Stars - Good, Cow's milk, English, Flavour added, Hard
Dorset Blue Vinny
June 17th, 2012 Posted 4:56 pm
On the outside, its rind is grey and brown, with the rough, scarred texture of a comet beaten planet. This cheese is not immediately appealing, except, perhaps to the hardcore cheese fanatic.
 Dorset Blue Vinny On the inside, a smooth creamy paste attractively marbled with fine blue veining. This is a traditional Dorset recipe that has recently been revived. It starts off creamy with quite a strong blue flavour with a similar strength and body of a Danish blue, without the sharpness. Then it bites… and means it. The Cabrales like burn with a tart pepperyness attacks the back of the throat, leaving you grasping for that glass of wine… but BEWARE! this is not a match for a dry wine. The combination can be quite foul. Instead, a sweet wine or cider is recommended. A good strong blue cheese, but maybe not to everyone’s taste. It does however, make a superb blue cheese sauce, delicious with pasta. |
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia, 2012.
(3/5)
Posted in 3 Stars - Good, Blue, Cow's milk, English, Hard
Sussex Mansion
June 16th, 2012 Posted 11:40 pm
Sussex Mansion
Mmmmm tasty!
Though nothing outstanding in its own right, this Cheddar like cheese, tastes at least as good as the proper Cheddar cheese made in the gorge. Having said that, it’s not actually a Cheddar (by definition). It does, however, taste remarkably similar.
A delicious cheese, strong flavour that has substance, but with no acidity, yet tangy with milky overtones.
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia 2012.
(4/5)
Posted in 4 Stars - Very Good, Cow's milk, English, Hard
Cote Hill Blue
June 16th, 2012 Posted 5:52 pm
This cheese can be a bit of a Jekyll and Hyde. When young, with it’s innocent, pure white rind, it is mild and creamy, but as it ages, it starts to turn to the dark side.
 Cote Hill Blue This is a semi-soft blue cow’s milk cheese, made in Lincolnshire. When in its young and innocent phase, It resembles a blue brie or Castello blue. Very mild and creamy, almost buttery, but possibly a little “raw”. However, as it ages, it develops a grey mould on its rind (pictured). This is the sign that it has learned to bite back. Initially, it remains similar to its earlier form, slightly stronger in flavour, but still mild and creamy… then it retaliates with a slight Cabrales like burn and bitter, lingering aftertaste. This is a cheese that changes character whilst it matures. It is therefore advisable to eat it when it is at the right level of maturity for your taste. |
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia.
Immature (1/5)
Mature 
(2.5/5)
Posted in 2 Stars - OK, Blue, Cow's milk, English, Semi-soft
Ribblesdale Blue Goat
May 27th, 2012 Posted 10:44 pm
This Yorkshire made hard goat’s milk cheese, wrapped in its dark green wax coating, with brilliant white paste and dusty sage green veins, is immediately visually striking.
 Ribblesdale Blue Goat On first tasting, there is a subtle goatiness and a smooth creamy texture with the fresh flavour that some goat’s cheese have. As the goatiness quickly fades, it makes way for a distinct blueness, that is again subtle and delicate. Its complex mix and broad range of flavours are unusual but pleasing, as they do not compete but compliment one another in an extremely satisfying manner. Sat atop a Cornish Wafer and eaten with a glass of crisp white wine, this cheese is a truly delightful experience. UPDATE – Be aware! – This cheese is better when young. If it gets too old, it can turn to the dark side. It loses it’s beautiful subtleties, becomes extremely overpoweringly blue in flavour with the throat attacking Cabrales effect. |
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia 2012.
(5/5)
Posted in 5 Stars - Excellent, Blue, English, Goat's milk, Hard
Smoked Wedmore
April 29th, 2012 Posted 10:10 pm
 Made in Somerset, Wedmore is based on a similar recipe to Caerphilly. This cheese, on first glance, with a thin layer of chives running though its centre, is visually reminiscent of a Morbier, but slightly paler.It has quite a delicate flavour which is subtly enhanced by the occasional hint of chives and the light smokiness of this particular version. |
Purchased from Field & Forrest Delicatessen, Lindfield.
Reviewed by Nick & Olympia.
(3/5)
Posted in 3 Stars - Good, Cow's milk, English, Hard, Smoked